This recipe I tried as I like Vattichathu. Usually fish vattichathu is made. Tried this recipe with squid and everybody liked it. The blend of the spices with the tanginess from the tamarind and tomatoes. The gravy made and kept overnight is mouth watering and surely want more....Seafood lovers would want to give it a try:)
Ingredients:
Squids: 500 gm, cubed pieces
Fenugreek seeds: 1 tsp, crushed
Shallots: 1/4 cup, finely sliced
Green chilli: 2 slit
Ginger: 1 inch piece, finely chopped
Garlic: 10-12 cloves, finely chopped
Tomato: 1 big, finely chopped
Curry leaves: 1 sprig
Coconut oil: 3 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 2 tsp
Coriander powder: 1 tbsp
Tamarind pulp: 1 and half tbsp
Method:
1. Clean, cut and wash thoroughly well with salt. Lastly wash them with warm water and drain them.Smear them with salt and turmeric and keep aside.
2. In an earthen vessel, heat oil, add the fenugreek seeds, when they stop frothing add the ginger and garlic along with the green chillies. Stir for 2-3 minutes, add shallots and curry leaves.
3. When the shallots turn brown, add turmeric, red chilli and coriander powders, mix well till the oil starts to bubble at the sides.
4. Add the tomato and stir till they are soft, add 1 cup of water and mix well and close and cook for 5 minutes till the masalas are well mixed into the gravy. Add the tamarind pulp and cook for 3-4 minutes.
5.Now add the squid and mix well, close and cook on slow flame for 10-12 minutes or till the squid pieces are well done and the oil floats on the top. Check the seasoning.
6. Put off the fire, add a sprig of curry leaves on the top close and keep for 10 - 15 minutes, then open and transfer to a serving bowl.
7. Serve hot with rice or chapatis.
Ingredients:
Squids: 500 gm, cubed pieces
Fenugreek seeds: 1 tsp, crushed
Shallots: 1/4 cup, finely sliced
Green chilli: 2 slit
Ginger: 1 inch piece, finely chopped
Garlic: 10-12 cloves, finely chopped
Tomato: 1 big, finely chopped
Curry leaves: 1 sprig
Coconut oil: 3 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 2 tsp
Coriander powder: 1 tbsp
Tamarind pulp: 1 and half tbsp
Method:
1. Clean, cut and wash thoroughly well with salt. Lastly wash them with warm water and drain them.Smear them with salt and turmeric and keep aside.
2. In an earthen vessel, heat oil, add the fenugreek seeds, when they stop frothing add the ginger and garlic along with the green chillies. Stir for 2-3 minutes, add shallots and curry leaves.
3. When the shallots turn brown, add turmeric, red chilli and coriander powders, mix well till the oil starts to bubble at the sides.
4. Add the tomato and stir till they are soft, add 1 cup of water and mix well and close and cook for 5 minutes till the masalas are well mixed into the gravy. Add the tamarind pulp and cook for 3-4 minutes.
5.Now add the squid and mix well, close and cook on slow flame for 10-12 minutes or till the squid pieces are well done and the oil floats on the top. Check the seasoning.
6. Put off the fire, add a sprig of curry leaves on the top close and keep for 10 - 15 minutes, then open and transfer to a serving bowl.
7. Serve hot with rice or chapatis.
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